These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!
Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.
I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.
I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.
This recipe makes about 11 medium pancakes.
- 1/2 cup buckwheat flour
- 1 ripe banana
- 1 cup almond milk (or any other plant milk)
- 1 tsp baking powder
- 1 tsp vanilla essence
- Pre heat a non stick frying pan to a medium heat
- Mash the banana in a large bowl
- Add the vanilla essence and mix
- Add the flour, baking powder and milk. Mix well
- Add more milk if you want a thinner consistency
- Spoon the batter into the hot pan, ensuring there is space between each one
- Cook for around 2 minutes or until bubbles start forming
- Flip and cook the other side until brown
- Continue until you’ve used all the batter
Serve with pure maple syrup, coconut yoghurt, fruit or all 3!